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Vegetarian Spring Curry Ramen

Shelly Westerhausen
  • minutes
  • Serves 2

INGREDIENTS

1/2

bunch Asparagus

1

Basil or microgreens

2

Carrots

2

Garlic cloves

1 tbsp

Ginger, fresh

1/2

Lime, Juice from

1/2 cup

Peas, frozen

1

Radish

1/2

bunch Ramps

2 tbsp

Scallions

1

Sweet potato

2

Eggs

1 13.5 ounce can

Coconut milk, full fat

2 tsp

Green curry paste

2 tsp

Chili garlic sauce

2 tsp

Brown sugar

1

Sesame seeds

2 tbsp

Peanut oil

13 1/2 oz

Water

1 3 ounce package

Raman nooldes, seasoning package discarded***